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Farm Animal Rights Movement

March 26, 2012

Serving Size ½ cup - Recipe makes 8 servings

Amount Per Serving

Calories 135

From fat 81


% Daily Value*

Total Fat 9 g


Saturated Fat 1g


Trans Fat 0g

Cholesterol 0mg


Sodium 304mg


Total Carbohydrate 11g


Dietary Fiber 3g


Sugars 1g

Protein 4g

Vitamin A 5%

Vitamin C 12%

Calcium 2%

Iron 5%

* % Values are based on a 2,000 calorie diet

Chickpea Artichoke Salad

Chickpeas are a perennial favorite in the Middle East. Their earthy flavor is always wisely paired with something sharp, like onions or lemon. This recipe features chickpeas and artichoke hearts in a hearty vegan salad that combines cooked and raw ingredients with an herby, pungent dressing thatís full of vitamin C. The result is so much more than just another salad!


3-5 Tbs. extra virgin olive oil, divided
juice of 1 lemon
1-2 Tbs. fresh, finely chopped basil
1 tsp. dried oregano
¼ cup fresh parsley, chopped
2 cloves garlic, minced
½ tsp. sea salt (or to taste)
1½ cups cooked chickpeas, rinsed & drained
6-8 artichoke hearts, sliced lengthwise
¼ cup natural almonds with skin, coarsely chopped


  1. In a large bowl, mix 2-3 Tbs. olive oil, lemon juice, basil, oregano, parsley, garlic and sea salt; set aside.
  2. Heat another ½ Tbs. of olive oil; add chickpeas and cook over medium heat, stirring often, until they are golden brown, about 10 minutes; add to bowl.
  3. Heat ½ Tbs. oil in pan and add artichoke hearts, cut side down; cook until browned, stirring only once or twice to avoid breaking them up, about 5-10 minutes more; add them to bowl.
  4. Toss salad gently until chickpeas and artichoke hearts are well coated with dressing; to serve, spoon salad onto serving plates and sprinkle with chopped almonds. Serve warm.

Find this and more great recipes, click here!

Edward & Sons

Edward & Sons makes innovative natural and organic vegetarian foods guided by the motto, "Convenience without Compromise." Their products never contain artificial flavors or colors, chemical preservatives, or hydrogenated fats; they support plant-based diets, organic agriculture, fair trade and other sustainable practices. Check for their soups, crackers, rice snax, croutons, and other great products in your local natural food market.

Edward & Sons are a proud sponsors of the international Meatout campaign.

For product and nutritional information, visit!

High Fiber Prevents Polyps

People who regularly eat legumes, brown rice, cooked green vegetables and dried fruit have a reduced risk of colon polyps, a precursor to colon cancer. That’s the finding of California researchers who analyzed data from 2,818 people who were followed for 26 years.

The study, published in the journal Nutrition and Cancer, revealed that risk of polyps was 40 percent lower among those who ate brown rice at least once a week, 33 percent lower among those eating legumes (beans, peas and lentils) at least three times a week, 26 percent lower for those eating dried fruit three times or more a week, and 24 percent lower among those eating cooked green vegetables once a day or more.

"Legumes, dried fruits and brown rice all have a high content of fiber, known to dilute potential carcinogens," study author Dr. Yessenia Tantamango noted. "Additionally, cruciferous vegetables, such as broccoli, contain detoxifying compounds, which would improve their protective function."

To read the full article, click here.

Meatout Success & Billboards

Meatout is wrapping up with great success! On March 20th, and throughout the entire month, caring people in a thousand communities throughout all 50 U.S. states and two dozen other countries are educating others about the joys and benefits of plant-based eating. This year's goal was to reach 30,000 people with vegan food samples... and we've surpassed that goal!

In addition to the exciting Meatout events, special billboards were posted in Atlanta, Boston, and Dallas. They inspire people to get healthy for spring and link them to the resource site.

Find out more at!

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